What are legs?

When you swirl that glass of wine, I’m sure you’ve noticed those clear streaks of liquid that are falling gradually back into the wine?

Those clear streaks are called wine legs, or tears of wine. They form due to the interaction of alcohol, water, and surface tension in a phenomenon known as the Marangoni effect. When you swirl the wine, alcohol evaporates faster than water, creating differences in surface tension that cause the liquid to bead up and form streaks running down the glass.

While some people believe wine legs indicate quality, they’re actually more related to alcohol content and viscosity rather than flavor or structure. Wines with higher alcohol or sugar content tend to produce more pronounced wine legs. It’s true that wine legs can give a subtle indication of a wine’s balance, although they shouldn’t be overemphasized. Since they are influenced by alcohol and viscosity, they can hint at the wine’s body and potential mouthfeel.

Here’s how:

• Higher alcohol wines (typically 13.5%+ ABV) often show more pronounced legs because alcohol evaporates quickly, pulling liquid upward before gravity forces it down into the glass. This behavior can suggest a richer, fuller-bodied wine.
• Sweet wines (like late-harvest or dessert wines) may have slower, more viscous legs due to residual sugar, hinting at a more opulent texture.
• Dry, lower-alcohol wines tend to have less noticeable legs, often aligning with a leaner, fresher profile.

While legs can indicate alcohol and viscosity, true balance – how acidity, tannin, fruit, and alcohol interact – is better assessed by tasting rather than just observing the glass.